Ghee
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You are currently reading a thread in /ck/ - Food & Cooking
You are currently reading a thread in /ck/ - Food & Cooking
Anyone else make and use ghee?
Here's some I made from 1lbs of butter. Pics are all the same ghee under different light sources; the first being hot, the rest are room temp.
Isn't ghee just clarified butter that's been overcooked?
Doesn't seem like anything too impressive or otherwise special.
>>7869102
How do you make your ghee?
>>7869102
i do, i prefer it for higher heat applications because of the nice flavor.
made some recently and accidentally let it get a bit brown. it tastes good on pancakes though.
I haven't made any in about five years, but I have in the past, yes. And why wouldn't I?
Making 400g of ghee costs about $2.49USD.
Buying 500g of ghee costs $16.99.
I don't use it often, so one 400g batch can last me a few years. I go through chicken grease faster than I do ghee.
Also, OP, it looks like you kinda burnt it a little. Try the water method next time.
Put as much as you can take in a tall glass of milk.
Pajit here, i use ghee for everything.
>>7869120
>Ghee is a class of clarified butter
The butter it self is what took forever to make (12-14 hours depending on the flavor you want). Once you make that. clarifying it takes about 15 mins or longer if you want it deeper in flavor and color.
>>7869149
I have a local farmer I trade my Vegetables for raw milk for making cheese, ghee, and related stuff. Take the raw milk, boil it to pasteurize it, let it cool to 110F, add the yogurt culture (you can use unsweetened unflavored plain yogurt for this) and let it culture for 12-14 hours at room temp. Then you put it in a container and shake the hell out of it until it has formed a lump of butter (1lbs of butter requires about 1 gallon of raw milk). After than you simmer it until it foams the second time. You can stop then or keep going to attain the level of caramelization you want. The longer you simmer it the stronger the flavor and odor.
The ghee I made has a semi-mild nutty flavor and has a strong caramel odor without any burnt notes.
>>7869164
I can't even buy ghee locally.
>>7869173
A ⊆ B =/> B ⊆ A
>>7869183
Idiot.
OH GHEE OH BOY I DONT KNOW
>>7869191
Nice reply, guess you don't understand elementary set theory
>>7869206
The simile is retarded, thus you are an idiot. I'm upgrading that to "fucking idiot" now.
>>7869225
It's not a simile. You seem to think that just because ghee is clarified butter, clarified butter is ghee. You made clarified butter, not ghee.
>>7869225
Go back to kindergarten, you infant-tier thinker.
>>7869231
>kid
OH SHIT GUYS WE GOT A REAL BADASS UP IN HERE, WATCH OUT OR HE MIGHT DROP SOME KNOWLEDGE ABOUT A SPECIFIC FORM OF CLARIFIED BUTTER ON YOU
goys this needs to stop
>>7869237
I love how one word can easily get a troll to flip out.
>>7869231
>Do you even know what a simile is, kid?
It's clear to everyone that you don't. A similie is an analogue. The construct shown to you is descriptive, not analogue. Go back to school.
Also fuck off with your Ayruveda meme tier """activated""" ghee.
>>7869244
>A similie is an analogue
lol he doesn't know what a math simile is
>a figure of speech involving the comparison of one thing with another thing of a different kind, used to make a description more emphatic or vivid
>>7869250
Apparently you don't know what an analogue is either.
>a person or thing seen as comparable to another.
"an interior analogue of the exterior world"
A similie is a type of analogue, as ghee is a type of clarified butter, just as all ghee is clarified butter, but not all clarified butter ghee, and all similies are analogues but not all analogues are similies. Meta enough for you?
But then again, we've already established that you don't understand basic set theory.
Or ghee. Which is set and sieved beurre noisette, basically.
I've never tried ghee but it doesn't have to be refrigerated so I'm interested. I camp/hike a lot and it would be nice to have for meals.
>>7869250
>>math simile
>he hasnt come into contact with the word similie outside elementary school math textbooks
>is hopefully twelve
>pic fucking related
>>7869262
Use coconut fat instead. It can also double as ointment for chafes and used to weatherproof jackets. Wouldn't want to do that with ghee. There is taste- and odourless coconut fat if you find that part offensive.
>>7869273
I'm familiar with coconut oil, what's coconut fat?
>>7869279
Same thing. All cooking oils are fats.
>>7869279
Its solid cousin.
I do make mine and eat a lot with basmati dal (that's all I eat twice a day).
I just heat butter up a bit so the water goes on the bottom, should I also boil it a bit after, for better flavour?
Red pill me on ghee
I make some. a couple pounds a month. Butter is from a friend who we buy milk from. Raw. I don't like the butter much (on toast, etc), but the ghee is good.
I don't do anything special. The best batches have been ones that I forgot about and went for a few hours.
I make a little if I'm cooking Indian. Got a small saucepan that's perfect for just dropping a pack in and forgetting while I slice up four thousand onions.
If I can be bothered I skim it roughly and save that to brush on naan bread.
>>7869894
It tastes like nutty shit and will give you the runs, oh and cancer.
